no churn

In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!

Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lotof cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)

I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple? (more…)

You have no idea how excited I am about this recipe!! Well, if you know me at all, then you’ll probably be able to guess how excited. I consider ice cream to be the best food group of them all. 😉

When I moved to the UK, one of the items I couldn’t bring with me was my Kitchenaid mixer. This was not just a loss in terms of making things like marshmallows and other meringues, but in the loss of ice cream. See, I got the ice cream attachment for my mixer a few years back for my birthday! It’s pretty great being able to make my own flavours etc. – but without the machine, I couldn’t do any of that.

Now, I had heard about no-churn recipes before, but had only tried a couple in the past. This one got me excited in more ways than just being able to make ice cream; I happen to looooove pina coladas. Give me pineapple and coconut any day… and throwing in some rum doesn’t hurt!

What makes this no churn ice cream work is two things – the alcohol and the cream. By whipping the cream to soft peaks before freezing, you’re essentially adding the air that would have been churned in during the freezing process. The other thing that helps prevent the mixture from turning into a solid pineapple-coconut-popsicle, is the alcohol. It changes the freezing point of the mixture, helping to keep it soft. (more…)

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Hey I'm Amy - a Canadian expat currently living in Kent, UK! Hello Victoria is a lifestyle blog containing recipes, DIY projects, and more.